Dinner

Salmon & Spinach with Tartare Cream Recipe

ByCleo Brixton January 22, 2026January 22, 2026

Introduction

This salmon and spinach dish with tartare cream is a quick, light, and flavorful meal perfect for any day of the week. The tender salmon pairs beautifully with wilted spinach and a zesty crème fraîche sauce that elevates the flavors effortlessly.

A white plate holds a cooked salmon fillet with light brown grill marks on top, covered partially with a creamy white sauce speckled with green herbs. Beneath the salmon is a thick layer of wilted spinach in a creamy pale sauce, bright green in color and slightly textured. The plate rests on a rustic wooden table with two vintage forks on the left. In the background, there is a blurred bottle of light amber liquid and two glasses with the same drink. A small white dish with chopped green herbs sits behind the plate. Another similar plate with salmon and creamy spinach is partly visible at the top right corner. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp sunflower or vegetable oil
2 skinless salmon fillets
250g bag spinach
2 tbsp reduced-fat crème fraîche
Juice of ½ lemon
1 tsp capers, drained
2 tbsp flat-leaf parsley, chopped
Lemon wedges, to serve

Instructions

Step 1: Heat the oil in a pan over medium heat. Season the salmon fillets on both sides, then fry them for about 4 minutes on each side until golden and the flesh flakes easily. Remove from the pan and leave to rest on a plate.
Step 2: Add the spinach leaves to the hot pan, season well, then cover and allow to wilt for 1 minute, stirring once or twice. Spoon the cooked spinach onto serving plates.
Step 3: Return the pan to low heat and gently warm the crème fraîche with a squeeze of lemon juice, capers, and chopped parsley. Season to taste, taking care not to let the sauce boil.
Step 4: Place the rested salmon on top of the spinach, spoon the tartare cream sauce over the fish, and serve immediately with lemon wedges.

Tips & Variations

For a more environmentally friendly and leaner fish, choose salmon farmed in open sea conditions or wild salmon.
Use this quick tartare cream sauce with other fish like trout or white fish for a simple yet delicious meal.

Storage

Store any leftover salmon and spinach in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid drying out the fish. The crème fraîche sauce is best added fresh, so prepare it again when serving leftovers.

How to Serve

A white plate holds a dish with two main layers: at the bottom is a creamy spinach mixture with a smooth white sauce and vibrant dark green wilted spinach leaves spread out in an irregular oval shape, topped by a grilled salmon fillet that is light pink with charred grill marks and a drizzle of creamy, slightly chunky white sauce with green herbs. The plate sits on a rustic wooden surface with two forks to the left, in the background there are two glasses and a bottle with light amber liquid, and a small white dish with chopped green herbs. Another similar plate is blurred in the background, all on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Just ensure they are fully thawed and patted dry before cooking to achieve a good sear.

What can I substitute for crème fraîche?

Sour cream or plain Greek yogurt can be used as a substitute for crème fraîche, though the sauce may be slightly tangier and less creamy.

Salmon & Spinach with Tartare Cream Recipe

★★★★★

4.4 from 147 reviews

Author: Cleo
Total Time: 15 minutes
Yield: 2 servings 1x
Diet: Low Fat

Description

A simple and healthy recipe featuring pan-fried skinless salmon fillets served atop wilted spinach, complemented by a tangy tartare cream sauce made from reduced-fat crème fraîche, lemon juice, capers, and fresh parsley. Perfect for a quick and nutritious meal.

Ingredients

Scale

Salmon and Spinach

1 tsp sunflower or vegetable oil
2 skinless salmon fillets
250g bag spinach

Tartare Cream Sauce

2 tbsp reduced-fat crème fraîche
Juice of ½ lemon
1 tsp capers, drained
2 tbsp flat-leaf parsley, chopped
Lemon wedges, to serve

Instructions

Prepare and cook salmon: Heat the oil in a pan over medium heat. Season the salmon fillets on both sides with salt and pepper. Fry the salmon for 4 minutes on each side until the skin is golden and the flesh flakes easily with a fork. Remove from the pan and leave to rest on a plate while you prepare the spinach.
Wilt the spinach: Add the spinach leaves to the hot pan. Season well with salt and pepper. Cover the pan and let the spinach wilt for about 1 minute, stirring once or twice to ensure even cooking.
Plate the spinach and salmon: Spoon the wilted spinach evenly onto plates, then place the rested salmon fillets on top of the spinach.
Make tartare cream sauce: In the same pan used for cooking, gently warm the reduced-fat crème fraîche over low heat. Add the lemon juice, drained capers, and chopped parsley to the crème fraîche and stir to combine. Season to taste with salt and pepper, being careful not to let the sauce boil.
Serve: Spoon the tartare cream sauce over the salmon fillets. Serve immediately with lemon wedges on the side for extra freshness.

Notes

Choosing salmon: For a more environmentally friendly choice, opt for salmon farmed in open sea conditions or wild salmon, which tends to be leaner.
This tartare cream sauce works wonderfully with other white fish or trout as well.
Be careful not to boil the crème fraîche sauce as it can cause separation.
Seasoning the spinach well enhances its flavor despite its simplicity.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: European

Keywords: salmon recipe, spinach, tartare cream, healthy fish dish, quick dinner, low-fat fish meal

Cleo Brixton

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